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Fundamentals of Infrared Heating and its application in drying of food materials: A review

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Title Fundamentals of Infrared Heating and its application
in drying of food materials: A review
 
Creator Pawar, Sanjay
Pratape, V M
 
Subject Chemistry, Chemical Technology
Energy Sources
 
Description Drying is an energy-intensive unit operation in chemical, food and allied industries.
It is always desired to have low energy consumption for drying operation
without compromising the quality of products. In this review, fundamental
aspects of infrared heating are described in detail with the focus on its application
to the drying of food materials. The modeling techniques are explained in detail to
get emphasis on the design of large-scale infrared dryers. This review also contains
the investigations carried out by several researchers by experimentation and/or
modeling to describe the infrared drying, infrared–convective drying, infrared–
microwave drying and infrared–freeze drying. The present work describes the
author’s views regarding the capability and applicability of infrared source for
drying of food materials. After going through a literature survey, it can be seen
that infrared source especially in the far-IR range has been widely used in convective
hot air dryer than other types of dryers.
 
Publisher Wiley
 
Date 2017
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://neeri.csircentral.net/825/1/Journal_of_Food_Process_Engineering.pdf
Pawar, Sanjay and Pratape, V M (2017) Fundamentals of Infrared Heating and its application in drying of food materials: A review. Journal of Food Process Engineering, 40 (1). pp. 1-15. ISSN 0145-8876, ESSN: 1745-4530
 
Relation htpp://onlinelibrary.wiley.com/doi/10.1111/jfpe.12308/
http://neeri.csircentral.net/825/